Dry Heat Preparation on Frying Eggs

A frying pan, a saute pan (omelet pan), or even a griddle can be used to fry eggs. Cast iron pans work best for eggs if they are primed or seasoned. To accomplish this, a clean frying pan is rubbed with a thin layer of vegetable oil, set on moderate heat, which is then briefly increased to high. Then it is removed from the heat and allowed to cool. Washing the frying pan with soap, or cooking anything but eggs in it, removes the primed surface. Nonstick pans do not need to be primed or seasoned. Frying is used to prepare fried and scrambled eggs and omelets. Read more »

Effects of Temperature and Time. The key to cooking eggs is to keep the temperature low and/or the cooking time short. Heating eggs at high temperatures and/or for long periods of time diminishes the eggs’ texture, flavor, and color. Overheated proteins become tough and rubbery and shrink from dehydration, which is why overcooked scrambled eggs look curdled and feel dry and rubbery. Read more »

Egg Sizing. Sizing is not related to grading in any way. Eggs are sold in cartons by various sizes determined by a minimum weight for a dozen eggs in their shell. Unless otherwise designated, recipes are based on the use of large eggs. The contents of one large egg are equivalent to approximately 1/4 cup. Read more »

Eggs Grading

Once eggs pass inspection, a producer can pay the USDA to have them graded for quality. The best quality eggs are graded USDA Grade AA, followed by USDA Grade A. USDA Grade B, the lowest grade, is available to food service establishments and not sold directly to consumers. Grade AA and A eggs are the grades sold at supermarkets. Read more »

Nutrient Content in Eggs

Eggs are an excellent source of many nutrients - protein, fat, vitamins, minerals, and water - although they contain very little carbohydrate or fiber. An average large egg provides about 75 calories (kcal), primarily from fat and protein. Read more »

Various Composition of Eggs

Structure. The egg has five major components: the yolk, albumen (egg white), shell membranes, air cell, and shell. Each of these plays an important role in the egg’s unique attributes that make it invaluable in food preparation. Read more »

About Bird Eggs

Bird eggs, long honored as symbols of fertility and life, have been part of our diet for thousands of years. All bird eggs are edible and highly nutritious, and neatly packaged in their own shells. An egg contains everything needed to sustain the life of a new chick. Read more »